July 16, 2007

fast and fresh

I am a foodie that hasn't had any time to cook. It's pitiful, frankly. The past week - again - has been a blur of travelling and photo shoots. When I haven't been working, I've been spending some time on the weekends in Birmingham (visiting an amazing and spectacular boy...so don't break out the violins for me just yet). One of our Saturday adventures was the local organic farmer's market, which was really the only food shopping I had done in some time. I bought these amazing yellow cherry tomatoes and brought them back with me. While we were there, they had a demo going from a local chef: Gray Byrum from The Restaurant at Culinard. He threw together a delicious sounding dish in about 5 minutes outside in the hot sun - I could manage that at home these days, right? I used my farmers market tomatoes in place of the Roma in this recipe..and the sweetness was delicious. It really took 5 minutes...and would be excellent with pasta or served bruschetta-style on some toasted ciabatta.

- Heat the olive oil in a medium non-stick skillet over medium high heat.- Add the shrimp and saute on each side for 1-2 minutes until shrimp are almost pink- When the shrimp are half way cooked, add the garlic and the tomato- Deglaze the pan with the white wine and the lemon juice.- Add the feta cheese, butter, and cilantro and incorporate into the white wine- Season with salt and pepper to taste and serve immediately

Comments

fast and fresh

I am a foodie that hasn't had any time to cook. It's pitiful, frankly. The past week - again - has been a blur of travelling and photo shoots. When I haven't been working, I've been spending some time on the weekends in Birmingham (visiting an amazing and spectacular boy...so don't break out the violins for me just yet). One of our Saturday adventures was the local organic farmer's market, which was really the only food shopping I had done in some time. I bought these amazing yellow cherry tomatoes and brought them back with me. While we were there, they had a demo going from a local chef: Gray Byrum from The Restaurant at Culinard. He threw together a delicious sounding dish in about 5 minutes outside in the hot sun - I could manage that at home these days, right? I used my farmers market tomatoes in place of the Roma in this recipe..and the sweetness was delicious. It really took 5 minutes...and would be excellent with pasta or served bruschetta-style on some toasted ciabatta.

- Heat the olive oil in a medium non-stick skillet over medium high heat.- Add the shrimp and saute on each side for 1-2 minutes until shrimp are almost pink- When the shrimp are half way cooked, add the garlic and the tomato- Deglaze the pan with the white wine and the lemon juice.- Add the feta cheese, butter, and cilantro and incorporate into the white wine- Season with salt and pepper to taste and serve immediately